Three-Minue Green Beans & Carrots


1 lb. fresh green beans topped and tailed

1 cup thickly julienned carrots

2 cups vegetable or chicken stock

3 teaspoons kosher salt

olive oil or grass-fed butter


Place beans, carrots,stock and salt in the pressure cooker and set on low pressure for 3 minutes.  Carefully depressurize and drain at once.  Place cooked veggies in aserving dish and drizzle with good olive oil or butter. 


Andrea Rosenblatt of A. Chef's Cooking Studio